I thought a garden chat and photo thread would be a good idea.
This way, we have a space to share current pictures and discuss dandelions and other plants.
This way, we have a space to share current pictures and discuss dandelions and other plants.
No, mine need more time. However, I start by keeping them cool early on. I find they develop better and stronger that way. Unfortunately, I don’t have a greenhouse where they can be moved outside later.
So they only germinate in the kitchen and then go straight to a cool place. If they stay inside the house for too long, I always end up with long, thin plants that stretch out weakly, which makes me very worried when I transplant them into pots.
This year is an experiment, though; usually, I start growing them in February. But until now, the plants were still quite small in May, so this time I’m starting in January.
So they only germinate in the kitchen and then go straight to a cool place. If they stay inside the house for too long, I always end up with long, thin plants that stretch out weakly, which makes me very worried when I transplant them into pots.
This year is an experiment, though; usually, I start growing them in February. But until now, the plants were still quite small in May, so this time I’m starting in January.
I searched for "Winter tomato" and found this tomato at Dreschflegel Organic Seeds:
"Cherry tomato Winter tomato"
(Pomodorino del Piennolo del Vesuvio)
An old Neapolitan variety with small, red, pointed fruits. The still half-ripe clusters are strung together in Naples in autumn and hung in a ventilated place to ripen further. They continue ripening and can be stored until the new year.
‘Pomodorino del Piennolo del Vesuvio’ is a protected designation of origin. Only fruits grown in that region are allowed to be sold under this name.
"Cherry tomato Winter tomato"
(Pomodorino del Piennolo del Vesuvio)
An old Neapolitan variety with small, red, pointed fruits. The still half-ripe clusters are strung together in Naples in autumn and hung in a ventilated place to ripen further. They continue ripening and can be stored until the new year.
‘Pomodorino del Piennolo del Vesuvio’ is a protected designation of origin. Only fruits grown in that region are allowed to be sold under this name.